Shrimp omelette: a classic. The mixture is usually made with wheat flour, chickpea flour, spring onion and parsley.
Jerez wine: Jerez and Cádiz in general is a land of wines. This is shown by the province's designations of origin Jerez-Xérès-Sherry and Manzanilla-Sanlúcar de Barrameda. Manzanilla, Fino, Amontillado, Oloroso, Palo cortado, Pedro Ximénez, Moscatel, etc. There is a wine for every palate and occasion.
Cazón Adobo: also known as bienmesabe, it consists of pieces of battered dogfish, with some spices, aromatic herbs and a splash of vinegar.
Pescaíto frito: this includes anchovies, red mullet, pijotas, sorrels, etc. We can even talk about marinated fish, squid, etc.
Potatoes with cuttlefish: potatoes and cuttlefish are the stars of this stew, ideal for winter. Onion, tomato, peas, peppers, oregano and a little manzanilla de Sanlúcar are the perfect complements.
Almadraba bluefin tuna: is very versatile and can be eaten in various ways: in tartar, marinated, grilled, etc. The almadraba is a traditional fishing technique with deep roots in the province of Cadiz.
Mojama de Barbate: a form of preserving food by salting, which is also very typical of Cádiz and is applied, above all, to tuna loins. This technique consists, in essence, of removing the water. The label 'mojama de Barbate' is applied to mojama produced in Barbate and Vejer de la Frontera.
Papas aliñás: potatoes play the leading role in this dish, to which you can also add hard-boiled egg, tomato, pepper and tuna. All seasoned with a little onion, parsley, olive oil, wine vinegar and coarse salt.
Cabrillas with tomato: let's forget about fish for a moment and talk about this typical dish based on snails.
Chicharrones: chicharrones are usually made from pork belly. This dish has become very popular, especially in Chiclana de la Frontera.
Cheese and oil from the Sierra de Cádiz: the milk of two species, the Payoya goat and the Grazalemeña Merina sheep, are used as the raw materials for the production of excellent quality cheeses. The extra virgin olive oil has the Sierra de Cádiz Designation of Origin.
Berza jerezana: this stew dish combines pulses (chickpeas and beans), vegetables such as borage, meat (chorizo, bacon and blood sausage) and a broth full of flavour.
Medina sweets: the area of Medina Sidonia is renowned for its confectionery tradition. Amarguillos, tortas pardas, piñonates, alfajores, pastries, yemas, etc. Its alfajores even have the Protected Geographical Indication (PGI) seal.
